Slow Cooker Pulled Pork – A Low Fat Recipe
This recipe results in succulent, flavorful meat that no one will believe is low fat. It’s a great recipe to throw together in the morning and have ready to eat for dinner. It can be served on big buns for a meal or mini slider buns for a party. Versatile and delicious!
  • 4-5pound lean pork roast(center cut pork loin or similar)
  • 1/2- 3/4cup 14-spice dry rub mix in the ingredients section
  • 1 bottle dark beer12-oz.
  • 3-5tablespoons cornstarch
  • barbecue sauce
  1. Remove as much fat as possible from pork roast.
  2. Cut roast into 3-4″ pieces.
  3. Pour dry spice rub into a shallow dish. Roll each piece of pork in the spice rub, covering all sides.
  4. Place pork in slow cooker. Add beer. Cook on low 8-12 hours, or on high for 6-10 hours. When done, pork will easily flake apart with a fork.
  5. Remove pork from slow cooker and shred with 2 forks.
  6. Strain broth through fine wire mesh strainer. Remove fat with grease separator or spoon.
  7. Return broth to slow cooker or saucepan on the stovetop.
  8. To thicken the broth, measure 1 tablespoon cornstarch per 1 cup of liquid. In a small bowl, whisk together a slurry with equal parts of the cornstarch and water.
  9. Slowly whisk slurry into hot broth. Heat until thickened.
  10. Combine shredded pork and thickened broth in slow cooker on high; heat through.
  11. Taste and add salt, if needed.
  12. Serve on buns, plain or with barbecue sauce.
  13. ALTERNATIVE METHOD: Mix barbecue sauce with cooked, shredded pork in a slow cooker in place of thickened broth. Heat through on high.